"This is a very beefy recipe for stuffed peppers, so be forewarned! We like to cut the peppers lengthwise, making shallow boats out of them instead of cups. Either way works well for this recipe." — Catherine
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green bell peppers
1 1/2 cups
green bell pepper, chopped
1 (16 ounce) jar
chunky pasta sauce
1 (6 ounce) package
tomato lentil couscous mix
shredded sharp Cheddar cheese
VERY GOOD!!! the only thing is, I asked 5 people at the grocery store what "Lentil Couscous mix" was, and believe it or not, NOT one of them knew?? so I bought a lentil rice mix instead, which worked just as well and was fantastic!
A tasty stuffed pepper recipe! Using couscous is an outstanding idea! Maybe I should not rate it, because I changed the recipe to create more "user friendly" Nutritional Values, for my family's health requirements.
Just to be a bit more clear, the top five green peppers are not chopped, they are halved, gutted and cleaned. The two jars of spaghetti sauce are: 28oz is Ragu green pepper and mushroom sauce, and the 16oz is Hunt's Special Ready sauce. I save about a quarter of the sauce without the cous cous and spoon it around the peppers. Like I said, its a very meaty meal! ;)
I love these peppers. I made a some of changes: 1) used about 12 oz of cheese--half I mixed into the stuffing, and other half was sprinkled on top; 2) could not find tomato lentil couscous, so I used the parmesan/garlic/olive oil couscous I had on hand; 3) Instead of 2 jars spaghetti sauce I used 1 jar sauce, and 2 cans stewed tomatoes; 3) Used 1 pound ground round and 1 pound hot italian sausage; 4) Used green, red, orange and yellow bell peppers; 5) Since filling looked very soupy, I sprinkled Italian breadcrumbs over filling, just before sprinkling with cheese (hoping breadcrumbs would absorb some liquid)
This was very good the first night (but I was not bowled over--would have rated this a 3 star recipe). However, after sitting in the fridge overnight, the flavors melded, texture firmed up (filling was not as soupy as it was the first night)--these peppers were absolutely fantastic as left-overs. My suggestion is to make these 1 day ahead of time so flavors/texture develop.
Next time I may add some sun-dried tomatoes and mushrooms--and lentils! Thanks--you've made a stuffed pepper lover out of me. :)
These are delicious! I would like to suggest that to make the peppers a little less crunchy, I parboil the peppers first in boiling water to cover for 4 min. Instead of pasta sauce I used regular tomato sauce and/or a canned petite diced tomatoes.
Very Good, peppers could have been cooked longer. I suggest cooking the peppers to the tenderness you like and then adding the cheese the last few mins in the oven. I had to take my peppers out sooner than I would have liked so the cheese would not burn.
So delicious. I made one change: I used 1.5 lbs of spicy Italian sausage instead of the ground beef. I also waited until the pepper tenderness was to my liking before adding the cheese in the oven.
I ate it all.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Bell Peppers stuffed with Tomato Lentil Couscous
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 499
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